International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Spicy Kung Pao Tofu
from: BusyBee

I love's a chameleon, and it's rich in phytonutrients called isoflavones that may prevent breast cancer to boot! To help it absorb more flavor, rinse and then pat dry with paper towels before using.


  • 2 tablespoons vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 2 tablespoons sliced garlic
  • 2 tablespoons minced ginger
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon canola oil
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 yellow bell pepper, cut into 1-inch cubes
  • 1 green bell pepper, cut into 1-inch cubes
  • 14 ounces firm tofu, cut into 3/4 inch cubes
  • 3/4 teaspoon salt
  • 1 tablespoon chopped roasted peanuts (optional)

In a small bowl, combine first six ingredients.

In a large wok or skillet over medium-high heat, cook garlic, ginger and red pepper flakes in hot oil about 10 seconds.

Add bell peppers and stir-fry 1 minute, or until peppers begin to soften.

Add tofu and broth mixture. Stir-fry 15 seconds.

Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly.

Add salt and stir-fry 30 seconds.

Sprinkle with peanuts if desired.

Serve over rice.